Archive for January, 2007

Husband is out of town this weekend so it’s a great time to try some new recipes that I know Husband would not enjoy! I’ve had Ratatouille before but never made it so in my quest to continue to give H a variety of foods to taste and learn to like, I found this recipe in the Baby Food Book and decided to make it. I halved the recipe and altered it slightly. I must say it turned out pretty good.! I mixed it up with some pasta and H even liked it!

Source: The Healthy Baby Meal Planner


2 – eggplants
2 – onions, peeled & chopped
1 – clove garlic, crushed
olive oil (lots)
1 – bell pepper, seeded & diced (your choice – I used red)
4 – zucchini, trimmed and sliced
2 – large tomatoes, chopped
1 – bay leaf
1 tsp – thyme
1 tbsp – parsley, chopped
salt & pepper to taste

Cut the egg plants into 1/4 inch slices (do not peel). Put them in a colander, sprinkle with salt and set aside for 30-40 minutes (to drain out the bitter flavours). Meanwhile, cook the onion and garlic in 2 tbsp of the oil until the onion is soft and translucent. Add the bell peppers and a little more oil if necessary and cook for a further 3 minutes. Transfer the onion and bell peppers to a casserole dish.

Rinse the eggplant slices and dry with paper towels. Fry them in very hot olive oil to begin with (to seal the surface), then reduce the heat and fry for a further 5 minutes. If needed, drain. Transfer the eggplant to the casserole dish and add the sliced zucchini, chopped tomatoes, herbs and seasoning to taste. Cook in an oven preheated to 350F, covered, for about 30 minutes.

As it made quite a bit, I’ve frozen half of it – so Rob may even get to try it when he gets home! To serve, toss with whole wheat pasta, add some parmesan and fresh basil and enjoy. Or you could mix in a little Italian dressing, feta cheese and put into a Pita to eat. Try it, you might like it!

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We’ve had a cold snap here in Calgary and soup is always a good thing when it is cold outside. I first started making this soup recipe about 12 years ago….and the kids love it.

First published in 2007

Pizza Soup

1 tbsp. – oil
1 – onion, chopped
1/2 cup – mushrooms, sliced (or more)
1/4 cup – pepper (red, green, any), chopped
1 28 oz can – whole tomatoes
1 cup – beef stock
1 cup – thinly sliced pepperoni (I use sticks)
1/2 tsp – basil
Mozzarella cheese, grated or Kraft pizza mix
pepper to taste

In a large pot heat oil. Saute onion, mushrooms and pepper, stirring until softened. Add tomatoes (breaking up with hand or scissors), stock, pepperoni and basil. Simmer on low for approx. 1 hour. Ladle soup into bowls and sprinkle with shredded mozzarella cheese.

This is a soup that you can play with and try different ingredients. You can use any variety of pepperoni (turkey, hot – mild). The hotter the pepperoni, the spicier the soup. We don’t add peppers due to husband’s dislike for them, but instead I finely chop (chiffonade) fresh spinach and add to the bowl before the soup and cheese is added.

Serve with crusty rolls and/or a fresh salad and it’s a prefect meal on a cold day!

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In honour of Hamburger Day…here is our favourite chicken burger recipe as first posted on January 6, 2007.  This recipe has been modified since then.

We’ve had fun with this one and we all enjoy it…in fact my 6yr old dips hers into additional pesto (yikes)!

Adapted from:  The Complete Canadian Living Cookbook

Chicken Pesto Burgers
1 lb – ground chicken
1/2 cup – dry bread crumbs
1/2 cup – green onions, chopped
1 tbsp – fresh parsley, chopped
1-2 tbsp – grated parmesan cheese
1 tsp – dry mustard
1 – egg, beaten
1/2 tsp – salt
1/4 tsp – pepper
1 heaping tbsp pesto (home made or bought)
Hamburger Buns

In large bowl, mix together chicken, bread crumbs, onions, parsley, parmesan cheese, mustard, egg, salt, pepper and pesto. Form into patties. (we are able to make 6 patties)

In non-stick skillet, heat oil over medium heat or heat BBQ grill to medium-high heat. Grill your burgers for 4-5 minutes per side or until golden brown and no longer pink inside.

We serve these with mozzarella or gouda cheese melted on top, sautéed mushrooms and additional pesto on the bun. Add whatever additional fixins you enjoy (onions, lettuce, pickles, tomatoes, etc.).

Salad, Fries or Pasta goes well with any hamburger!

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